"When made correctly, a Negroni has the perfect balance of alcohol strength, bitterness, sweetness and citrus," says Anna Romanova of Melbourne Gin Company. "This version consists of local ingredients that are a great way to celebrate Australian craftsmanship and native flavour. You can regulate the sweetness and intensity of the herbal flavours by adjusting the amount of Red Okar. We also like it with 30ml MGC, 30ml Maidenii Classic and 10ml Red Okar, which brings down the sweetness and lets the gin shine through."
The prawns could be peeled before they're served, but getting a bit messy is part of the fun. Begin this recipe at least three days ahead to pickle the tomatoes.
Packed full of flavour, this roasted cauliflower dip is made to please a crowd, especially when served with roast chickpeas for a bit of crunch and raw vegetables for dipping. Bring it to room temperature before serving for the best flavour, then serve it with shards of pita crisped in the oven, as well as soft flatbread for some textural contrast.
"Spicy 'nduja and octopus are a great match," says Andreas Papadakis. "We make the 'nduja into a dressing for the perfect balance of spicy and salty; if you have any left over it's a great snack on grilled sourdough." Begin this recipe a day ahead to press the octopus.
Classic versions of cassata involve a covering of marzipan or tinted royal icing, or both. For a lighter version we've skipped that extra sweetness and opted instead for a coating of grated bitter chocolate.
To add that hibachi flavour without the fuss, char the marinated chicken on a wire rack set over a gas flame instead of in a pan before you roast it (it will need a little longer in the oven).
No time to make the farfalle? No problem. Choose a dried pasta with a rough, almost dusty-looking surface to better hold the sauce.
"The Distiller's Strength was our second gin. It's a gin we made for ourselves," says Harriet Leigh of Archie Rose Distilling Co. "Elegant and assertive all at once, the key botanicals (besides juniper, which is pretty prominent) are pear, elderflower, rose and honey (the honey was collected from beehives on our roof and distilled)." "The gin is a little stronger than usual at 52.4 per cent, which gives great structure to a cocktail or a punch like this one. The pear in the gin plays off the stone fruit in the Rinquinquin, which has a great dryness usually lacking in fruit liquueurs and brings out the honey note. The lemon adds balance, and the soda gives you a chance to have a few without regretting it the next day."
Combining bacon, eggs, avocado and charred sourdough, this twist on a Caesar salad works as breakfast, lunch or dinner. The creamy avocado is a good foil for the smoky bacon and piquant anchovies.